Preparation

Preheat the oven to 375°. In a large ovenproof skillet, toss the tomatoes & onions with the olive oil, oregano, thyme & red peppers and season with black pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the mushrooms and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet and toss over low heat until the pasta is coated, about 1 minute. Add the parsley and toss. Transfer the pasta to warm bowls and serve at once.

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